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. 2021 May 12;9(5):1045. doi: 10.3390/microorganisms9051045

Figure 3.

Figure 3

Estimated relative frequencies on the number of ESBL-/AmpC-producing E. coli transferred from raw chicken meat to (A) bread (N_B), (B) grilled chicken (N_GC) and (C) the final serving (N_Ex) due to the cross-contamination and recontamination events contemplated in the model.